Good old family classic shepherd’s pie made vegan friendly. A perfect comfort food dish for a cold winter’s day, which the whole family will enjoy (even the fussiest little eaters will love it). Vegan, gluten & dairy free.
1. Cook the lentils according to the packet instructions. Set aside. * You can also use pre-cooked lentils to save time (they sell them in little pouches in UK supermarkets).
2. Preheat the oven to 200C.
3. Place diced sweet potato in a pan, season with salt & pepper, cover with water & bring to a boil. Reduce to a medium heat & cook until the potatoes are soft. When cooked, cool slightly before mashing the potatoes up. Set aside.
4. In the meantime, fry the onions and garlic in a pan with 1 tbsp. olive oil on a low to medium heat until just softened. Add grated carrot & cook for a further 2 minutes. Stir in tomato puree, smoked paprika & chilli flakes and cook for a further 2 minutes.
5. Add cooked lentils into the pan with onions & garlic & mix well. Stir in chopped tomatoes & peas & cook on medium heat for around 5 minutes. Take the pan off the heat, add freshly chopped coriander and season with salt & pepper.
6. Transfer the lentil mixture into an oven proof dish and spread evenly. Top with sweet potato mash (use a fork to spread the mash evenly).
7. Bake in the oven for 10-15mins until the potato is starting to turn golden brown.
*Make sure you use good quality tinned tomatoes as cheap brands tend to be very runny, which makes the sauce too thin.
**Mushrooms or any kind of beans (kidney beans or butter beans) are a great addition to the filling.
***If you feel a little more indulgent, sprinkle the pie with grated dairy free cheese before putting it in the oven, which will make it a totally irresistible comfort meal!